{One Pot} Spring Vegetable Couscous with Chicken
This couscous recipe is a simple, light, and flavorful dish with Moroccan couscous, peas, asparagus, and seasoned chicken. Wonderful one pot 30 minute meal!
Servings: 4
Ingredients
- 3 tablespoons unsalted butter
- 3 scallions , white and green parts diced and separated
- 1 1/2 cups vegetable broth
- 1 pound asparagus , woody ends trimmed, cut into 1/2-inch pieces
- 1/2 cup frozen baby peas , thawed
- salt and pepper , to taste
- 1 cup plain Moroccan couscous
- 1/2 pound chicken thighs seasoned, roasted, and torn into bite-sized pieces (or leg and thigh meat from a rotisserie chicken)
- 1 1/2 tablespoons lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- In a large nonstick skillet, melt butter over medium-high. Add scallion whites and cook, stirring constantly, until softened, about 2-3 minutes.
- Add the vegetable broth and bring to a boil.
- Add asparagus and peas; season with salt and pepper, and gently simmer for 3 minutes.
- Return to a boil and stir in the couscous.
- Add chicken and remove pan from heat; cover and let sit 7 minutes.
- Gently stir in the lemon juice, parsley, and scallion greens; season with a little more salt and pepper.
- Fluff couscous with a fork, serve, and enjoy!
Notes
Chicken broth can be used instead of vegetable broth, but the flavor won't be as deep.
Nutrition
Calories: 409kcal | Carbohydrates: 43g | Protein: 19g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 78mg | Sodium: 407mg | Potassium: 497mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1748IU | Vitamin C: 20mg | Calcium: 58mg | Iron: 4mg